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Twee glazen schaaltjes achter elkaar op een houten plank gevuld met groentebouillon met reepjes pannenkoek

Flädlesuppe a German Pancake Soup (Austrian Frittatensuppe)

Andréa
German pancake soup, also know as Flädlesuppe) is an old-fashioned comfort soup. It’s a combination of homemade vegetables stock with pancake ‘noodles’. It’s a simple recipe, very easy to prepare. And ideal to use your leftover pancakes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Soup
Cuisine European Cuisine
Servings 5 persons
Calories 111 kcal

Equipment

  • frying pan
  • soup pot
  • Chef's knife

Ingredients
 

Pancakes

  • 1 egg L
  • 3 tablespoons flour
  • ½ cup milk
  • ⅛ teaspoon salt
  • 1 tablespoon butter

Soup

  • 1 onion
  • 1 clove garlic
  • 1 tablespoon sunflower oil
  • 4 cups vegetable stock
  • 1 carrot julienned
  • ½ leek trimmed and thinly sliced
  • 1 tomato skinned and cleaned of seeds and chopped into small cubes

Serving

  • sliced crêpes (above)
  • 6 sprigs parsley finely chopped

Ingredients you need per step are listed below the step in Italic

Instructions
 

Pancakes

  • Make a batter for the crêpes: Mix the flour with the egg, milk and salt and stir with a whisk until you have a smooth batter.
    1 egg, 3 tablespoons flour, ½ cup milk, ⅛ teaspoon salt
  • Melt the butter in the pan and bake thin crêpes.
    1 tablespoon butter
  • Allow the crêpes to cool slightly. Roll them up and cut into thin strips.

Soup

  • Chop the onion and garlic.
    1 onion, 1 clove garlic
  • Heat some oil in a pan and fry the onion in 2 minutes until translucent.
    1 tablespoon sunflower oil
  • Add the garlic and stir-fry it for a minute.
  • Pour in the vegetable stock and bring to the boil.
    4 cups vegetable stock
  • Add the carrot and leeks and simmer for 10 minutes.
    1 carrot, ½ leek
  • Then add the tomatoes and simmer another 2 minutes.
    1 tomato

Serving

  • Add the pancakes to the soup or put them in the soup bowl and add the soup.
    sliced crêpes
  • Garnish the soup with parsley and serve immediately
    6 sprigs parsley

NOTES

  1. - Pancakes - The pancakes are prepared separetely from the soup. When you would cook them together it will turn into a mush. So add them to the bowl and pour the broth on top or add them to the pot when everything done and serve immediately.
TIP - You can use leftover pancakes for this recipe.
2 . - Herbs - Add one tablespoon of very finely chopped chives for more flavor to your pancakes
3. - Storage 
  • You can’t store this when the pancakes are already adde to the soup. They would become soft and that’s really not delicious. But if you haven’t put them together you can:
  • Refrigerator - Cool the soup and store for up to two days in an airtight container. Put the pancakes on a plate and cover with plastic foil. You can store them up to two days.
  • Freezer - Cool the soup completely and put in an airtight container. Freeze up to two months. You can freeze your pancakes by putting them on a baking sheet in a single layer. Freeze for 30 minutes and then take them of the baking plate and put a baking paper in between them. Make a stack and wrap some plastic foil around them. Freeze them up to two weeks.
4 - Nutritional values
The nutritional value is shown per serving, assuming you eat this with five people.

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 54mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2640IU | Vitamin C: 8.6mg | Iron: 0.8mg
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